Cabbage And Tomato Soup

• 1 medium sized head cabbage
• 1 large can tomato juice (46 oz.)
• 46 oz. water
• 3 bouillon cubes
• juice of 1 fresh lemon
• salt and pepper to taste
• fresh basil, parsley, scallions, onions, celery, tomatoes, peppers, carrots, etc.

1. Wash, drain and
2. shred cabbage.
3. Place juice in a large nonaluminum saucepan with
4. an
5. equal amount of water.
6. Add the cabbage and slowly bring
7. to
8. a boil.
9. Cover and simmer for 10 minutes.
10. Add the
11. bouillon, lemon juice, salt and pepper plus any other spices
12. and
13. vegetables
14. youtish.
15. Cover
16. and cook slowly for another 5 to 15 minutes, depending on the degree of doneness desired for
17. the
18. other
19. ingredients.
20. Serves 8.
21. For best results, reheat it very slowly.
22. Freezes well.

cabbage, tomato juice, water, bouillon cubes, fresh lemon, salt, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916578 (may not work)